Joe Fish mixologist Trudy Thomas, appropriately nicknamed the “First Daughter of Bourbon”, invites you to check out the summer cocktails she’s created. Trudy encourages guests to step outside their comfort zone and try something they wouldn’t normally. “Women are not as likely to try brown spirit drinks- I’m from Kentucky, and Kentucky women drink bourbon, so I try to convince women outside of Kentucky that it’s ok to drink bourbon.” The Downtown Manhattan with Maker’s Mark, Grand Marnier, sweet vermouth, and Amaro Nonino is a light summer bourbon option with the citrus of Grand Marnier and additional layers from the Italian Amaro $12. Trudy also points out most men are afraid of drinking anything pink. However, she says if you look at a lot of the pre-prohibition cocktails, most of the great ones had a purple or pink hue to them; try the Clover Leaf with Nolet Gin, Combier Rose, lemon and raspberries $13. Other summer concoctions include the 445 Rickey- Botanist Gin, Cointreau, mango, lime, mint, and club soda $12 and the Strawberry Basil Margarita $13.

Trudy has provided recipes, so you can replicate her unique summer drinks at home.

Clover Leaf

Nolet Gin, Combier Rose, lemon, raspberries

1 ½ oz Nolet Gin½ oz Combier Rose Liqueur

¾ oz lemon juice

¾ oz simple syrup

½ oz egg white

5 raspberries

Build all ingredients in a mixing glass. Add ice and shake. Double strain into a chilled coupette.

Garnish with a Raspberry pick and mint top.

445 Rickey

Botanist Gin, Cointreau, mango, lime, soda, mint

1 oz Botanist Gin

1 oz Cointreau

1 oz Mango

½ oz lime juice

½ oz Simple Syrup

Top with Club Soda

5 medium mint leaves and Orange Twist

Gently muddle the mint leaves to release oils, add all ingredients except club soda to mixing glass of mint. Add ice and shake. Strain into a tall glass and top with club soda. Garnish with a mint sprig and orange twist.

Strawberry Basil Margarita

Cruz Blanco, Cointreau, lime, strawberries, basil, Strega Float

2 oz Cruz Blanco

1 oz Cointreau

1 simple syrup

1 oz Lime Juices

2 strawberry muddled

3 basil leaves

Muddle strawberry with simple syrup into a paste, add remaining ingredients, whole basil leaves and ice. Shake and strain over ice garnish with a strawberry heart.

Downtown Manhattan

1 ½ oz Maker’s Mark

½ oz Sweet Vermouth

½ oz Grand Marnier

¼ oz Amarno Nonino

2 dashes Peychaud’s Bitters

5 brandied cherries

Cherry Pick Garnish

Muddle cherries with the bitters. Build all ingredients in a mixing glass. Add ice and shake vigorously. Strain into a chilled coupette. Garnish with a cherry pick.

Joe Fish is the latest venue in the next wave of restaurant concepts from Rosebud Restaurants. Located in the heart of River North, Joe Fish is a fresh departure from traditional Rosebud venues, while honoring the traditions of their iconic Taylor Street location. Helmed by Executive Chef Joseph Farina, the cuisine features contemporary fare stemming from the regional food traditions of Italy made with fresh, locally sourced ingredients and infused with the characteristics of modern American cuisine. Mixologist Trudy Thomas takes the beverage program to new levels with a carefully curated wine and craft beer selection, as well as innovative cocktails made with spirits from small-batch and craft distillers.

About Rosebud Restaurants:

As an iconic part of Chicago’s history, Rosebud Restaurants have achieved equal fame, gained considerable international recognition and continue to set the standard for fine Italian dining in the Chicagoland area. Today, eleven restaurants including two steakhouses and eight Italian concepts are proudly under the Rosebud umbrella, each filling a unique niche within the community and upholding the highest standards for fine cuisine and superior wine selections. After more than thirty years of business, there’s no telling what’s next on the horizon. One thing is for sure the future is bright for this dynamic restaurant group.

Trudy Thomas brings mixology mastery to Rosebud Restaurants with a unique combination of discipline and creative flair gleaned from diverse experiences, including stints in the corporate world (Director of Beverage at JW Marriott) and four years under the chef-driven direction of Wolfgang Puck. This experience, combined with her Kentucky roots and unrelenting love for bourbon, make Trudy a unique force in the beverage industry. Dubbed the “First Daughter of Bourbon” by industry insiders, Trudy’s passion and expertise extends to wine, craft beer and whimsical craft cocktails that have a solid respect for spirits and the fresh ingredients that allow their flavor and character to shine through. Few beverage directors can boast mastery in both spirits and wine, and Trudy sets herself apart in that she is certified as both a mixologist and specialist in wine. She has selected 300 bottles for Joe Fish, making it Rosebud Restaurant’s first world class wine list. Trudy has also served as a judge at both Chicago’s Beverage Tasting Institute and at the San Francisco World Spirits Competition as a wine and spirits judge.

Mixologist Trudy Thomas

She brings her unique style and wide-reaching expertise to Joe Fish, where the mixology program is an essential component of this next-generation Rosebud Restaurant concept.

Joe Fish is the latest venue in the next wave of restaurant concepts from Rosebud Restaurants. Located in the heart of River North, Joe Fish is a fresh departure from traditional Rosebud venues, while honoring the traditions of their iconic Taylor Street location. Helmed by Executive Chef Joseph Farina, the cuisine features contemporary fare stemming from the regional food traditions of Italy made with fresh, locally sourced ingredients and infused with the characteristics of modern American cuisine. Mixologist Trudy Thomas takes the beverage program to new levels with a carefully curated wine and craft beer selection, as well as innovative cocktails made with spirits from small-batch and craft distillers.

About Rosebud Restaurants:

As an iconic part of Chicago’s history, Rosebud Restaurants have achieved equal fame, gained considerable international recognition and continue to set the standard for fine Italian dining in the Chicagoland area. Today, eleven restaurants including two steakhouses and eight Italian concepts are proudly under the Rosebud umbrella, each filling a unique niche within the community and upholding the highest standards for fine cuisine and superior wine selections. After more than thirty years of business, there’s no telling what’s next on the horizon. One thing is for sure the future is bright for this dynamic restaurant group.

Rosebud Restaurants is pleased to introduce Joe Fish the latest venue in the next wave of restaurant concepts from Rosebud Restaurants opens today. Located on the corner of Dearborn and Illinois, in the heart of River North, Joe Fish combines traditional Rosebud hospitality and fresh cuisine in this new contemporary setting.

Under the direction of Chef Joseph Farina, Joe Fish offers a menu of contemporary fare stemming from the regional food traditions of Italy made with fresh, locally sourced ingredients and infused with the characteristics of modern American cuisine. Look for a mix of traditional and inventive main courses including:

The raw bar serves a wide spectrum of the freshest oysters from coast to coast, unique crudo as well as savory appetizers baked in the wood-burning oven and prepared in the open kitchen. Selections available include:

Ahi served with Finger Chili, Arugula, Lemon, Extra Virgin Olive Oil

Opaka (Pink Snapper)

Scallop with Watercress, Pink Grapefruit, Lava Salt

Stone Crab Claws

Baby Lobster Tails

Additionally, Joe Fish has partnered with Chicago based Bang Bang Pie Shop to supply the biscuits that Food and Wine named among the best biscuits in the U.S.

The beverage program, beckons customers with a selection of regional beers and original contemporary craft cocktails from renowned mixologist and sommelier Trudy Thomas. The carefully curated wine list includes selections from the coasts of Argentina, South Africa, and the Mediterranean, along with premium champagnes and other domestic and imported sparkling options and Italian coastal wines beautifully stored in the custom wine wall.

Designed by Aria Group Architects and constructed by Dana Development’s lead man Nick Gaglione, the Joe Fish interior features custom hand-carved wood designed to resemble reclaimed wood and textured to mimic fish scales. Thirteen foot ceilings with floor to ceiling sliding windows allow natural light to fill the room by day and ten foot round chandeliers along with custom LED lights fill the space by night creating a kinetic atmosphere across the 5,000 square foot, 164 seat establishment. Every detail has been thoughtfully curated to ensure diners experience the best Joe Fish has to offer.

Joe Fish is currently open for dinner with plans for lunch service to follow in the coming weeks.

As an iconic part of Chicago’s history, Rosebud Restaurants have received equal notoriety, gained considerable international recognition and continue to set the standard for fine Italian dining in the Chicagoland area. Today, eleven restaurants including two steakhouses and eight Italian concepts are proudly under the Rosebud umbrella, each filling a unique niche within the community and upholding the highest standards for fine cuisine and superior wine selections. After more than thirty years of business, there’s no telling what’s next on the horizon. One thing is for sure the future is bright for this dynamic restaurant group.

Opening March 2014, Joe Fish is the latest venue in the next wave of restaurant concepts from Rosebud Restaurants. Located in the heart of River North, Joe Fish is a pescatore and oyster bar that serves a modern American take on Italy’s regional food in the tradition of Rosebud’s iconic Taylor Street location.

Helmed by Chef Joesph Farina, the Restaurant will feature contemporary fare made with fresh, locally sourced ingredients and infused with the characteristics of modern American cuisine. Look for a mix of traditional and innovative main courses including a wide selection of simply prepared fresh fish filets, fire grilled lobster and shrimp, classic Italian fish stews, crab legs in an Italian finger hot white wine sauce over linguini, and Zuppa di Mar. The oyster bar will serve a wide spectrum of the freshest raw oysters, made-to-order chowder and classic appetizers baked in a wood burning oven and prepared in the open kitchen. Items include three levels of champagne and oyster pairings, and modern takes on vintage treats like Clams Casino and Oysters Rockefeller.

The bar at Joe Fish will offer a selection of specialty gin cocktails, as well as regional beers and original contemporary craft cocktails from renowned mixologist Trudy Thomas. The carefully curated wine list includes selections from the coasts of Argentina, South Africa, and the Mediterranean, along with premium champagnes and other domestic and imported sparkling options.

Joe Fish blends comfort and style in a sprawling 5,000 square foot facility, with seating for 155 guests. The main dining room featuring floor-to-ceiling windows that will allow the warm weather to flow in is adorned with a mix of comfortable woods and cool blue hues mixed with turn-of-the century tile, oversized Edison bulb chandeliers and a vintage crystal fixture in the bar area. Joe Fish also offers semi-private dining, with seating for up to 30 guests, in a secluded section with a wine storage exposed wall.

Photos available upon request.

JOE FISH

445 North Dearborn Street

Chicago, IL 60654

312-832-7700

www.RosebudRestaurants.com

@JoeFishChicago

About Rosebud Restaurants

As an iconic part of Chicago’s history, Rosebud Restaurants have received equal notoriety, gained considerable international recognition and continue to set the standard for fine Italian dining in the Chicagoland area. Today, eleven restaurants including two steakhouses and eight Italian concepts are proudly under the Rosebud umbrella, each filling a unique niche within the community and upholding the highest standards for fine cuisine and superior wine selections. After more than thirty years of business, there’s no telling what’s next on the horizon. One thing is for sure the future is bright for this dynamic restaurant group.